Red Vinegar

Red Wine Vinegar BASSO is obtained by acetic fermentation of red wine due to acetic bacteria activity. This way, the product contains at least 6% of acetic acid, giving it the characteristic pungent aroma and preservative properties. It is considered a natural dressing for salads and vinaigrettes because it is hypocaloric. It has a bitter aroma, an intense taste and it is ideal to season sweet-sour dishes, grilled fish and meat.